Saturday, August 24, 2013

You CAN Have Your Cake and EAT It Too!!

If you are at the end of the BBQ's and Beer all summer and want to get back into eating healthy before the winter hibernation, the three recipes below are so delicious and light you won't miss the heavy desserts at all!
Number 1 on the list is:
Martha Stewart's
Angel Food Cake
     servings: 12
·         1 cup plus 1 tablespoon cake flour (not self-rising)
·         1 1/2 cups granulated sugar - 1 1/4 cups works just as well.
·         12 egg whites - crack eggs, separate and let sit on counter for 30 min. covering bowl with saran wrap.  This is the secret to the amazing rise.
·         1 tablespoon warm water
·         1/2 teaspoon coarse salt
·         1 teaspoon cream of tartar
·         1 teaspoon pure vanilla extract
1.  Step 1
Preheat oven to 325 degress, with rack in lower third of the oven. Sift together flour and 3/4 cup sugar. Repeat sifting four times.
2.  Step 2
Beat egg whites and the warm water with a mixer on low speed until foamy. Add salt, cream or tartar, and vanilla, and beat on medium speed until soft peaks form, about 3 minutes. With mixer running, gradually add remaining 3/4 cup sugar, 1 tablespoon at a time. Raise speed to high, and beat until peaks are stiff and glossy (but not dry), about 2 minutes more.
 3.  Step 3
Transfer mixture to a large bowl. Sift flour mixture over egg-white mixture in six parts, gently folding in each addition with a rubber spatula.
4.  Step 4
Gently pour batter into a 10-inch tube pan. Run a knife through the batter to release any air bubbles, and smooth with an offset spatula. Bake until cake is golden brown and springs back when touched, 40 to 45 minutes.
5.  Step 5
Invert pan on a wire rack, and let cake cool about 1 hour. Carefully run a paring knife around side of cake to loosen, then unmold onto the wire rack.

I use my Kitchen Aid.  After cracking the eggs the whites went right into the bowl.
My mother's pan-well worn but does the trick.
I love watching it rise!
3 1/2 inches-I measured!
Love this cake!  Moist, tender just Heavenly!  I sprinkle confectioner on top.  This cake requires nothing else!
I love to serve summer fruit with this cake.   Instead of the usual strawberries and blueberries which are really good, I thinly sliced 2 peaches and a ripe red plum (sweet and a bit tart) and added a pinch of sugar.  The mint garnish is from my garden.
When I think of summer this is it!!! 
P.S. The first time I made this cake I couldn't stand the thought of wasting 12 egg yolks so I made a Flan.  It was sooo good but I was in the kitchen a long time.  After that I got over it and it doesn't bother me anymore!
Number 2 on the list:
Taste of Home

Orange Sponge Cake Roll

This sponge cake roll is so delicious and easy to make.  Your imagination dictates what you put in the filling...
 Orange Sponge Cake Roll

8 ServingsPrep: 25 min. + standing Bake: 15 min. + chilling

  • 7 egg whites
  • 4 egg yolks
  • 3/4 cup sugar
  • 1 tablespoon grated orange peel
  • 1 tablespoon lemon juice
  • 1/2 teaspoon vanilla extract
  • 1 cup cake flour
  • 1/8 teaspoon salt
  • 2 tablespoons confectioners' sugar, divided
  • 1-1/4 cups orange marmalade or apricot spreadable fruit - I used apricot preserves
  • I ground almonds (no set amount) and put them in the filling and saved some for the topping
  • Confectioners sugar on top

  • Place egg whites in a large bowl; let stand at room temperature for
  • 30 minutes. Line a greased 15-in. x 10-in. x 1-in. baking pan with
  • waxed paper; coat the paper with cooking spray and set aside.
  • In a large bowl, beat egg yolks on high speed for 5 minutes or until
  • thick and lemon-colored. Gradually beat in sugar. Stir in the orange
  • peel, lemon juice and vanilla. Sift flour and salt together twice;
  • gradually add to yolk mixture and mix well (batter will be very
  • thick).
  • In a large bowl with clean beaters, beat egg whites on medium speed
  • until stiff peaks form. Gradually fold into batter. Spread evenly
  • into prepared pan.
  • Bake at 350° for 12-15 minutes or until cake springs back when
  • lightly touched in center. Cool in pan on a wire rack for 5 minutes.
  • Invert onto a kitchen towel dusted with 1 tablespoon confectioners'
  • sugar. Gently peel off waxed paper. Roll up cake in the towel
  • jelly-roll style, starting with a short side. Cool completely on a
  • wire rack.
  • Unroll cake; spread marmalade evenly over cake to within 1/2 in. of
  • edges. Roll up again. Place seam side down on a serving platter.
  • Cover and refrigerate for 1 hour. Dust with remaining confectioners'
  • sugar. Garnish with orange peel strips if desired.
  • Yield: 8 servings.

Nutrition Facts: One slice equals 230 calories, 3 g fat (1 g saturated fat), 106 mg cholesterol, 89 mg sodium, 46 g carbohydrate, trace fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1 fruit.

When I bought my Kitchen Aid I got 2 bowls just for recipes like this.   The batter fits perfectly in a jelly roll pan.

The cake came right out of the pan and flipped onto a clean dish towel with no problem.

I added some very finely ground almonds to the apricot preserves because I wanted a little texture and both flavors compliment each other.  I can think of so many more combinations I can't wait to try!

Rolled up and cooled for most of the afternoon.

With a knife I thinly spread the residue from the apricot preserve jar over the cake.  This kept the confectioners sugar remaining ground almonds stay on the cake.

We had a little cake left over and it was even better the next day right out of the fridge.
The Eggless Lemon Cake below is so light and refreshing, I can't begin to say how much we love this cake.  I am sorry I don't have photos but I will add them next time I make it.  My cake turned out exactly like the photo below.

Petit Chef
ByMishapratheesh (

Eggless lemon cake

Eggless lemon cake
Recipe type: Dessert

Number of serving: 4

Preparation time: 10 minute(s)

Cook time: 25 minute(s)

Difficulty: Easy

All-purpose flour – 1 1/2 cup
Baking powder – 1 tsp
Baking soda – 3/4 tsp
Salt – 1/4 tsp
Sugar – 1 cup (we used a little more than 3/4 cup) Oil – 1/3 cup
Lemon juice and zest – from 1 lemon (zest is about 1 T) Yogurt – 3/4 cup
Warm water/ milk – 1/2 cup (we used 1% milk)

step 1
Preheat oven to 180 (350) degree C. Grease and line a baking tin with parchment paper and set aside.
Mix together yogurt and baking soda and leave to bubble up.
Meanwhile, sieve together flour, baking powder and salt in a bowl.

step 2
In another bowl mix together oil, sugar, lemon juice and zest and pour this mixture into the dry ingredients.
Also add the yogurt mixture into the dry ingredients.

step 3
Using a rubber spatula or wooden spoon combine the ingredients together until the dry ingredients are just moistened. Now pour the warm water/milk and combine well. You may also use a mixer for this.

step 4
Pour the batter into the prepared tin and bake for 25-30 mins or until a tooth pick inserted in the centre of the cake comes out clean.

Leave to cool completely before slicing.
Enjoy the rest of the summer!

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